POULTRY FROM SCHAUB FAMILY FARM
We raise the best meats possible for your family. We prepare them for your freezer, then you pick them up and package them to your liking.
Place your order at least 10 weeks prior to the pick up date. Email Bill and Jessica at email@example.com with your contact info, pick up date, and number of chickens.
2022 Chicken Saturdays:
WHAT'S SO SPECIAL ABOUT YOUR MEAT CHICKENS?
On Schaub Family Farm, our goal is to raise the best food possible. That's easy in the garden, but tugs at the heart strings a little more in the barn. To ensure that our meat is top quality, we raise our animals outside, with their little feet in the grass and sunshine on their backs. For our chickens, we use the chicken tractor - a portable pen that is moved to a fresh piece of grass 1-2 times a day. Thanks to the chicken tractor, our birds have access to everything they need--grass, insects, sunshine and shade.
For those of you who are concerned that the animals suffer on processing day, they don't. We raise them in the most humane way possible and prepare them for your freezer the same way.
CAN I ORDER ORGANIC CHICKENS?
Absolutely! Our August batch of chickens are raised on organic feed, as well as living in our chicken tractors.
WHAT CAN I EXPECT WHEN I PICK UP MY CHICKEN ORDER?
On the Chicken Saturday when your order is ready, I will email you a reminder and time for you to arrive. Bring with you a cooler (or several) and ice.
The birds are whole and completely clean, just as you would bring home if from a grocery store or a butcher shop. We process the birds early in the morning and pick up is typically early afternoon. The chickens are bagged in food-safe transportation bags according to the orders, and stored on ice until you pick them up, but the actual packaging for your freezer is up to you.
I purchase heat-shrink bags from Amazon for the birds I freeze whole. Most of my birds I cut up and package with plastic wrap and freezer paper.
If you have never cut a chicken apart into pieces (so you have have packages of breasts, leg quarters, wings), the process is simple and we can help you learn to do it for yourself. Just let us know that you would like a tutorial, and we will make sure that we give you extra time when you pick up your birds.
WHY OUR BROILERS ARE SUPERIOR
It's all about the grass...
We raise several hundred broilers every summer and fall. By the second day of life, our birds have their feet in the grass, and the natural selection of insects on any farm is there for the snacking. We keep our broilers in portable chicken coops, and every day they are moved to a clean section of grass, given fermented chicken feed for healthy tummies, and fresh water. As they grow, we move them twice a day to keep their (not so little) feet clean.
When you order chickens, we prepare them for your freezer at no extra cost. They will be clean and ready for you to package to your liking. If you prefer to take your chickens to a licensed processor, you are more than welcome to pick them up and do that. Or, if you want a little country livin' experience, you are welcome to join us on processing day to see how quick and mercifully we prep the birds.
We do raise organic birds in August. If you prefer organic birds in August, please note that in your email to firstname.lastname@example.org
THE MANY USES OF A SINGLE BROILER
What’s In Stock
A single chicken can provide two or three meals for a family of six; just speaking from experience. How? Here are some ideas...
1 - WHOLE ROASTED CHICKEN
In a roaster pan, a crock pot or an instant pot, set your whole chicken, breast side up. Stuff the chicken with wild rice seasoned with poultry seasonings, diced celery and green onions. Add root vegetables(potatoes, beets, carrots, etc.) 1-2 hours before serving
Clean the remaining chicken off the bones and save both.
2 - CHICKEN SALAD
With the leftover chicken, chop it into small pieces, add mayonnaise or greek yogurt (or mix them together and use both) along with diced celery, carrots, grapes and walnuts. There. Lunch for tomorrow is ready!
3 - CHICKEN STOCK
With the skin and bones from the roasted chicken, put them back into the crock pot and cover with water (distilled or spring is best). Add a quartered onion, crushed garlic clove, celery and carrots cleaned and cut into 1-inch pieces, salt and pepper, a bay leaf, and a dash of dried thyme ( or a few sprigs of fresh thyme). Add any leftover vegetables from other meals. As we clean up after dinners, there is usually a scant serving of veggies. Instead of throwing these away, I toss them into a gallon-size zip-lock and freeze them, using them now to make a beautiful stock. Cook on low heat for hours and hours to make the best bone broth imaginable and a base for several more meals.